Easy Cheesy Rotini Bake 🍝
All the best flavors of Italy in a one pot meal, Easy Cheesy Rotini Bake! In this recipe we’re going to create a quick sauce with ground beef, onions, garlic, seasoning, and San Marzano tomatoes, and let it simmer on the stove.
Then we’re going to create ricotta balls, using my signature blend that I use for my lasagna soup, lasagna, and more. Made with ricotta, herbs, and cheeses, rolly rolly and pop them on top. Bake it in the oven and then you have a meal that is worthy of a Sunday but easy enough to make on a weeknight.
My cheese blend is made with ricotta, fresh shredded mozzarella, grated Pecorino, fresh parsley, salt and black pepper. I make this cheese blend when I am cooking lasagna, stuffed shells, lasagna soup and much more! It’s just gives a good balance of creaminess, meltiness, and sharpness to Italian cooking!
This is my go-to pan for a one-pot meal. Copper Chef Titan Fry, 9.5 inch with 8 inch Pan has plenty of room to prepare a complete meal and go from stovetop to oven! It allows for easy serving and an ideal choice for a busy weeknight. The best part, minimal cleanup! For more delicious meal ideas in this pan, check out my recipes below!
🗒 More One-Pot Recipes You May Enjoy
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes, you can substitute other pasta shapes like penne or fusilli, but cooking times may vary, so keep an eye on it!
To make it vegetarian, simply omit any meat and add more veggies, like bell peppers, spinach, or mushrooms.
🎥 Items Featured in Video
Easy Cheesy Rotini Bake🍝
Ingredients
- 1 tbsp. olive oil
- 1 lb. of rotini pasta
- 1.5 lbs. ground beef
- 1 yellow onion chopped
- 6 cloves chopped garlic
- 2 tbsp tomato paste
- 2 tsp dried basil
- 1 tsp of each: oregano Italian seasoning blend, garlic powder
- salt, cracked black pepper and crushed red pepper to taste
- 28 oz. can of crushed tomatoes
- 1 cup of pasta water
- 2 cups whole milk mozzarella
- *Cheese Balls: 15 oz. ricotta 1 cup of shredded mozzarella, 1/2 cup of grated Pecorino or parmesan cheese, 1/4 cup of chopped fresh parsley, tsp of salt, tsp of black pepper
Instructions
- In a skillet with high sides, brown up ground beef, onions, garlic, seasoning with olive oil.
- Add a can of crushed tomatoes & about 1/4 cup of water in the can and swirl to get the rest of the tomatoes out into the skillet. Bring to a boil.
- Boil the rotini until 1-2 minutes before al dente, then add the rotini and 1 cup of pasta water to the skillet. Simmer for about 3-5 minutes.
- Mix together the ricotta, mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls.
- Turn the heat off and add the cheese balls immediately into the skillet. Cover the skillet with 2 cups of whole milk mozzarella.
- Bake uncovered at 400° F for 20 minutes. Then, broil another minute to brown the cheese.
- Serve the best dinner ever! Make it!
Video
Nutrition
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